Poori or Puri is a conventional Indian fried bread that is scrumptious to experience with almost any principal dish. Here is my recipe for How To Make Crispy & Soft Poori .
It’s an easy unleavened bread crafted from simply complete wheat flour, salt, and water. A simple poori recipe is made with whole wheat flour, salt, and water. those are the handiest three substances you want. a chunk of oil or ghee may be added to the whole wheat dough optionally. The dough isn’t always leavened or fermented, so it’s a wonderfully quick and easy bread to make. Aloo sabzi and poori is the most popular recipe combination. Halwa poori is another popular combination to serve.
What we need for Poori :
2 cup Whole wheat flour
2 teaspoon sooji/semolina
1/2 teaspoon salt Water for kneading
Oil or ghee for frying (Any cooking oil)
How to make Crispy & Soft Poori :
For Dough ,
Take 2 cup whole wheat flour,2 teaspoon sooji/semolina, salt ½ teaspoon mix together. Add water to start making dough and knead until to make a stiff dough. Cover and rest for 20 minutes.
How to Roll Poori :
After lightly flattening the dough ball with your palm, drizzle a little oil over the entire thing. Without the need to sprinkle the bread with flour first (which increases the risk of burning flour particles in your oil), this helps the bread fry evenly and rise properly.
Roll the poori dough uniformly with a rolling pin into circles that are neither too thick nor too thin. You should aim for a thickness of about 1/4 inch.
How to fry Poori :
To begin, heat the oil in a large pan (kadhai). Drop a little dough ball into the oil to see how it reacts. If it soon comes to the surface, the oil is hot enough to fry in.
When the oil has reached the proper temperature, carefully add one puri at a time.
It should start puffing up nearly immediately when it hits the heated oil. Continue to cook for a minute or two, or until the oil stops bubbling and the bottom of the puri is brown to your preference. Flip the poori and carefully press down with the slotted spoon for a few more seconds. This will provide a nice brown color on both sides.
Fry the remaining poori in this manner, adjusting the oil temperature as necessary to maintain the proper degree of heat. Very hot oil will darken the colour, and there may be uneven colour areas on the puri. you can serve with , Chole, or any vegetable